40+ Traditional New Years Old Fashioned Dinner Recipes to Serve

New Year’s Eve is a time to reflect on the past year, celebrate new beginnings, and indulge in delicious food with friends and family.

While trends in dining come and go, there’s something timeless and comforting about classic, old-fashioned dinner recipes that never fail to bring joy to the table.

If you’re looking to host a memorable New Year’s Eve dinner, why not embrace the tradition of old-fashioned dishes that evoke nostalgia and warmth?

From hearty roasts to decadent desserts, these 40+ old-fashioned New Year’s dinner recipes will help you create a festive and unforgettable meal, full of flavor and tradition.

Whether you’re cooking for a crowd or a small group of loved ones, these recipes are guaranteed to bring everyone together in celebration.

40+ Traditional New Years Old Fashioned Dinner Recipes to Serve

There’s a certain magic in preparing and enjoying classic, old-fashioned dishes for a New Year’s Eve dinner.

These recipes not only offer rich flavors and comforting textures but also evoke a sense of tradition that can make your celebration feel truly special.

As you gather around the table to bid farewell to the old year and welcome in the new, these 40+ old-fashioned dinner recipes will provide a delicious and memorable dining experience for all.

So, dust off the family recipe cards, set the table with love, and ring in the New Year with a feast that honors the timeless traditions of good food and great company.

Old-Fashioned Roast Beef with Horseradish Cream

This classic roast beef recipe brings a touch of nostalgia to your New Year’s dinner table. The slow-roasted beef is perfectly seasoned and cooked to a tender medium-rare, while the horseradish cream adds a zesty, flavorful kick. It’s a timeless dish that reminds you of the comforting meals from a bygone era, often served with potatoes and vegetables for a complete family feast.

Ingredients:

• 4 lb. beef rib roast (bone-in or boneless)
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup Dijon mustard
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp horseradish, grated
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Rub the beef roast with olive oil, then season it generously with salt, pepper, garlic powder, onion powder, rosemary, and thyme.
3. Heat a large skillet over medium-high heat. Sear the roast on all sides for 3-4 minutes per side until it’s brown and caramelized.
4. Transfer the roast to a roasting pan and place it in the preheated oven. Roast for about 1 hour to achieve medium-rare (internal temperature of 130°F). Adjust time depending on desired doneness.
5. While the beef roasts, make the horseradish cream by combining the Dijon mustard, sour cream, mayonnaise, horseradish, and lemon juice in a bowl. Mix well.
6. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 15-20 minutes before carving.
7. Serve the roast beef with horseradish cream on the side.

This old-fashioned roast beef with horseradish cream is a timeless dish that will make any New Year’s celebration feel special. The savory richness of the beef, paired with the cool, tangy kick of horseradish, is an unforgettable combination. Perfect for a holiday gathering, this recipe is sure to be a crowd-pleaser and a tradition for years to come.

Classic Baked Ham with Pineapple Glaze

Baked ham with a sweet and tangy pineapple glaze is a New Year’s classic that’s been gracing dinner tables for generations. This recipe brings together the perfect balance of smoky, savory ham and the rich, caramelized sweetness of pineapple. The pineapple glaze adds a festive and refreshing touch, making it a standout dish that’s ideal for special occasions.

Ingredients:

• 1 (8-10 lb) fully cooked bone-in ham
• 1 cup pineapple juice
• 1 cup packed brown sugar
• 1/2 cup Dijon mustard
• 1/4 cup white vinegar
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tbsp cornstarch (optional for thickening)

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Place the ham on a rack in a large roasting pan. Score the surface of the ham in a crisscross pattern about 1/4-inch deep.
3. In a saucepan over medium heat, combine pineapple juice, brown sugar, Dijon mustard, vinegar, cloves, cinnamon, and ginger. Stir until the sugar dissolves and the mixture begins to simmer.
4. Allow the glaze to simmer for about 10-15 minutes, or until it thickens slightly. If you prefer a thicker glaze, mix the cornstarch with a little water and add it to the glaze, cooking for another 2-3 minutes.
5. Brush the glaze generously over the ham, then place the ham in the oven.
6. Roast for about 1 1/2 to 2 hours, basting every 20-30 minutes with the glaze. The ham is done when it reaches an internal temperature of 140°F.
7. Let the ham rest for 10-15 minutes before slicing and serving.

This classic baked ham with pineapple glaze is a beautiful addition to any New Year’s feast. Its perfect blend of savory and sweet flavors makes it both comforting and festive, an ideal centerpiece for a traditional dinner. Serve alongside mashed potatoes or roasted vegetables, and you’ll have a meal that everyone will remember long after the clock strikes midnight.

Old-Fashioned Green Bean Almondine

Green Bean Almondine is a sophisticated yet simple side dish that has stood the test of time. This elegant preparation, which combines tender green beans with toasted almonds and a hint of butter and lemon, is the perfect complement to any roast or baked entrée. It’s a dish that offers bright flavors and a satisfying crunch, making it a staple for holiday dinners.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/4 cup sliced almonds
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 garlic clove, minced
• Juice of half a lemon
• Zest of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, until tender-crisp. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Once the butter has melted, add the sliced almonds and cook for 2-3 minutes until they are golden brown and fragrant.
3. Add the minced garlic to the skillet and sauté for an additional 30 seconds.
4. Toss the cooked green beans into the skillet, stirring to coat them in the butter and almond mixture. Cook for another 2-3 minutes until the beans are heated through.
5. Squeeze the lemon juice over the beans, then sprinkle with lemon zest, salt, and pepper to taste.
6. Serve immediately, garnished with extra almonds if desired.

Old-Fashioned Green Bean Almondine is a simple yet flavorful dish that will elevate any New Year’s dinner. The combination of tender green beans with the crunchy almonds and bright lemony finish adds both texture and freshness to your meal. This timeless recipe is not only easy to prepare but also offers a sophisticated side that pairs well with just about any main course.

Traditional Beef Wellington

Beef Wellington is a show-stopping dish that has been a hallmark of festive dinners for generations. A tender filet of beef is coated with a rich mushroom duxelles, wrapped in prosciutto, and encased in a golden puff pastry shell. This recipe requires a bit of attention to detail, but the result is a stunning centerpiece for any New Year’s celebration. Its luxurious flavor and elegant presentation make it an unforgettable addition to your dinner table.

Ingredients:

• 2 lb beef tenderloin (center-cut, trimmed)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp Dijon mustard
• 1 lb cremini mushrooms, finely chopped
• 1/2 cup shallots, finely chopped
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 12 slices prosciutto
• 1 package puff pastry, thawed
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 425°F (220°C). Season the beef tenderloin with salt and pepper, then sear it in a hot pan with olive oil for 2-3 minutes on each side until browned. Remove from heat and brush the beef with Dijon mustard. Let it cool completely.
2. For the mushroom duxelles, melt the butter in a pan over medium heat. Add the chopped shallots and garlic and cook until soft, about 5 minutes. Add the mushrooms and cook until all moisture has evaporated, about 10 minutes. Pour in the wine and cook until the mixture is dry. Stir in the parsley and season with salt and pepper. Let it cool.
3. Lay out a sheet of plastic wrap and arrange the prosciutto slices in a slightly overlapping pattern. Spread the mushroom mixture evenly over the prosciutto.
4. Place the cooled beef on top of the mushrooms and roll it tightly in the prosciutto and mushrooms using the plastic wrap. Chill in the fridge for 15 minutes.
5. Roll out the puff pastry on a floured surface. Unwrap the beef and place it in the center of the pastry. Fold the pastry over the beef and seal the edges. Brush with egg wash.
6. Place the wrapped beef on a baking sheet and bake for 30-40 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare.
7. Let the Wellington rest for 10 minutes before slicing and serving.

Beef Wellington is a dish that’s bound to impress, making it the perfect centerpiece for your New Year’s feast. Its combination of perfectly cooked beef, savory mushrooms, and crispy pastry creates a rich, balanced flavor that’s both luxurious and comforting. Though it requires a bit of preparation, the result is worth every minute, turning your dinner into a memorable occasion.

Old-Fashioned Chicken and Dumplings

This classic recipe for Chicken and Dumplings brings a sense of warmth and nostalgia to any New Year’s gathering. Tender chicken is simmered with vegetables in a flavorful broth, and fluffy dumplings are steamed on top, soaking in the savory goodness. It’s a dish that combines simple ingredients with comfort and heartiness, making it a perfect choice for a cozy winter meal.

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 egg
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large pot, combine the chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, salt, and pepper. Bring to a simmer and cook for 25 minutes, or until the vegetables are tender.
2. Add the chicken breasts to the pot and simmer for 20 minutes until cooked through. Remove the chicken and shred it into bite-sized pieces, discarding any bones.
3. Return the shredded chicken to the pot. In a separate bowl, melt the butter and mix with the flour, baking powder, and salt to form a thick dough. Stir in the milk and egg until smooth.
4. Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and cook for another 15-20 minutes, until the dumplings are puffed up and cooked through.
5. Sprinkle with fresh parsley before serving.

Old-Fashioned Chicken and Dumplings is the epitome of comfort food, perfect for New Year’s gatherings where you want to offer something heartwarming and satisfying. The soft, pillowy dumplings absorb the savory chicken broth, while the tender chicken adds richness to the dish. It’s a wholesome, family-friendly meal that’s sure to bring joy and nostalgia to your celebration.

Classic Shrimp Scampi

Shrimp Scampi is a timeless, elegant dish that’s both simple and indulgent, making it a perfect choice for New Year’s Eve. This recipe features succulent shrimp cooked in a garlic-butter sauce with a hint of lemon and white wine. Served over a bed of pasta or with crusty bread, it’s a dish that strikes a perfect balance between rich flavors and fresh, vibrant ingredients.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• Juice of 1 lemon
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 8 oz linguine or spaghetti, cooked al dente

Instructions:

1. In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, pour in the white wine, lemon juice, and red pepper flakes (if using). Bring to a simmer and cook for 3-4 minutes until the sauce reduces slightly.
4. Return the shrimp to the skillet, along with the lemon zest, and season with salt and pepper. Stir to combine and cook for another minute.
5. Toss the cooked pasta in the sauce until well coated. Garnish with fresh parsley before serving.

Shrimp Scampi is a simple yet sophisticated dish that’s perfect for a festive New Year’s dinner. The garlic and butter sauce is rich and flavorful, perfectly complementing the sweetness of the shrimp. Whether served over pasta or with a side of crusty bread, this dish is guaranteed to be a crowd favorite, offering a luxurious yet approachable meal that will leave everyone satisfied.

Classic Roast Prime Rib with Horseradish Sauce

A prime rib roast is a quintessential choice for a special New Year’s dinner. Its rich, tender meat and crispy, flavorful crust make it the ultimate indulgence. Paired with a creamy horseradish sauce, this roast is sure to impress guests with both its elegant presentation and mouthwatering taste. The key to achieving the perfect prime rib is to season it generously, cook it to the desired doneness, and let it rest before slicing. This recipe is both luxurious and comforting, making it an ideal centerpiece for any holiday table.

Ingredients:

• 1 bone-in prime rib roast (about 4-6 pounds)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 cup beef broth
• 1/4 cup red wine (optional)

Horseradish Sauce:

• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 450°F (230°C). Pat the prime rib dry with paper towels, then rub it all over with olive oil. Season generously with salt, pepper, garlic, rosemary, and thyme.
2. Place the roast on a rack in a roasting pan, fat side up, and roast for 15 minutes to create a seared crust.
3. Reduce the oven temperature to 350°F (175°C) and continue to roast for about 1.5 to 2 hours, or until the internal temperature reaches 120°F for medium-rare.
4. Remove the roast from the oven and tent it with foil. Let it rest for 15-20 minutes before slicing.
5. For the horseradish sauce, mix all ingredients together in a bowl. Season with salt and pepper to taste.
6. Serve the prime rib slices with a dollop of horseradish sauce and your favorite sides.

Roast Prime Rib with Horseradish Sauce is the epitome of holiday elegance. The juicy, tender beef paired with the zesty horseradish sauce elevates this classic dish to a whole new level of flavor. It’s a foolproof way to make any New Year’s celebration feel special, and the leftovers (if any!) are perfect for sandwiches the next day.

Old-Fashioned Baked Ham with Brown Sugar and Pineapple Glaze

Baked ham with a brown sugar and pineapple glaze is a traditional favorite for New Year’s feasts. The sweet and tangy glaze perfectly complements the salty, smoky flavor of the ham, resulting in a juicy and flavorful main course. The process is simple yet elegant, and the ham makes for a stunning centerpiece on any table. Whether served with mashed potatoes, roasted vegetables, or fresh rolls, this dish is sure to bring comfort and joy to your celebration.

Ingredients:

• 1 bone-in ham (6-8 pounds)
• 2 cups brown sugar
• 1 cup pineapple juice
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger

Instructions:

1. Preheat the oven to 325°F (165°C). Place the ham on a rack in a roasting pan and score the surface in a crisscross pattern.
2. In a saucepan, combine the brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, honey, cloves, cinnamon, and ginger. Bring to a simmer over medium heat, stirring occasionally until the glaze thickens, about 10 minutes.
3. Brush the ham with the glaze and cover loosely with foil. Bake for about 2 hours, basting every 30 minutes with the glaze.
4. Once the ham reaches an internal temperature of 140°F, remove the foil and bake for an additional 20-30 minutes until the glaze is caramelized and sticky.
5. Let the ham rest for 15 minutes before slicing. Serve with any remaining glaze.

Old-Fashioned Baked Ham with Brown Sugar and Pineapple Glaze is a crowd-pleasing dish that brings together the perfect balance of sweet and savory flavors. The sticky, caramelized glaze and the tender, juicy ham make for an irresistible combination that’s perfect for a festive New Year’s dinner. It’s a classic dish that’s both easy to make and impressive to serve, ensuring your holiday meal is memorable.

Southern Fried Chicken with Buttermilk Biscuits

Southern Fried Chicken and Buttermilk Biscuits are a timeless combination that will bring comfort and flavor to any New Year’s dinner. The crispy, golden chicken, seasoned to perfection, pairs beautifully with fluffy, melt-in-your-mouth biscuits. This meal evokes the feeling of a cozy, home-cooked feast, with every bite being both crispy and juicy. It’s perfect for a more casual New Year’s celebration, offering hearty comfort with a touch of Southern hospitality.

Ingredients:

• 8 bone-in, skin-on chicken thighs or drumsticks
• 2 cups buttermilk
• 2 tsp hot sauce (optional)
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• Vegetable oil, for frying

Buttermilk Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk, plus extra for brushing

Instructions:

1. For the chicken, combine the buttermilk and hot sauce in a large bowl. Add the chicken, ensuring it’s fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
2. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Heat oil in a deep skillet to 350°F (175°C). Remove the chicken from the buttermilk and dredge it in the seasoned flour mixture, pressing down to coat it well.
4. Fry the chicken in batches for 10-12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Drain on paper towels.
5. For the biscuits, preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Gradually add the buttermilk, stirring until the dough comes together. Turn it out onto a floured surface and fold it over a few times to create layers. Pat the dough into a 1-inch thick rectangle and cut into rounds.
7. Place the biscuits on a baking sheet and brush the tops with extra buttermilk. Bake for 10-12 minutes or until golden brown.
8. Serve the fried chicken with warm biscuits.

Southern Fried Chicken with Buttermilk Biscuits is the ultimate comfort food for any New Year’s gathering. The crispy, flavorful chicken and fluffy biscuits create a satisfying and indulgent meal that everyone will love. Whether you’re serving it for a more laid-back celebration or as part of a larger holiday feast, this dish brings joy, nostalgia, and delicious flavors to the table.

Classic Beef Wellington

Beef Wellington is the epitome of indulgence, elegance, and celebration. This dish consists of a perfectly cooked beef tenderloin wrapped in a layer of mushroom duxelles, prosciutto, and puff pastry, then baked to golden perfection. It’s a show-stopping centerpiece for any New Year’s dinner, known for its savory richness and tender beef. The flavors meld together beautifully, and the crisp puff pastry adds a delightful crunch, making it the perfect way to impress guests and ring in the new year.

Ingredients:

• 1 center-cut beef tenderloin (about 2 pounds)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp Dijon mustard
• 1 lb cremini or button mushrooms, finely chopped
• 1 tbsp butter
• 2 tbsp fresh thyme, chopped
• 8 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C). Heat olive oil in a large skillet over medium-high heat. Season the beef tenderloin with salt and pepper, then sear it in the hot skillet for 2-3 minutes on each side until browned. Remove from the skillet and let it cool. Once cooled, brush the beef with Dijon mustard.
2. In the same skillet, melt butter and sauté the chopped mushrooms with thyme until the mushrooms release their moisture and become dry, about 10 minutes. Remove from heat and let the mixture cool.
3. Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture over the prosciutto, then place the beef on top. Carefully roll the beef up in the prosciutto, ensuring the mushrooms are evenly distributed.
4. Roll out the puff pastry on a floured surface and place the beef roll in the center. Fold the pastry over the beef, sealing the edges. Brush the pastry with the beaten egg.
5. Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness (use a meat thermometer for accuracy).
6. Let the Beef Wellington rest for 10 minutes before slicing. Serve with your favorite sides.

Beef Wellington is a luxurious dish that guarantees a memorable New Year’s celebration. Its rich layers of flavors—from the tender beef to the earthy mushrooms and crisp pastry—create an impressive and satisfying meal. Although a bit more complex to prepare, it is undoubtedly worth the effort and will be a hit at your dinner table. Perfect for special occasions, this dish is the hallmark of culinary mastery and an ideal way to toast to the new year.

Lobster Newberg

Lobster Newberg is a classic New Year’s dish that exudes opulence and refinement. Originating in the late 19th century, it combines lobster, eggs, brandy (usually Cognac), and a rich, creamy sauce. Served over a bed of delicate toast or in individual puff pastry shells, Lobster Newberg is the epitome of festive luxury. Its rich, silky texture and complex flavors make it an unforgettable appetizer or main course for a holiday feast.

Ingredients:

• 2 lobster tails (about 8 oz each)
• 4 large egg yolks
• 1/2 cup heavy cream
• 1/4 cup brandy (Cognac or Armagnac)
• 1 tbsp Dijon mustard
• 1 tbsp fresh tarragon, chopped
• 1/2 cup butter
• 1/2 cup white wine
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• Toasted bread or puff pastry shells, for serving

Instructions:

1. Begin by cooking the lobster tails. Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 5-6 minutes, or until the lobster is opaque and fully cooked. Remove the lobster meat from the shells and chop it into bite-sized pieces.
2. In a small saucepan, heat the white wine and brandy over medium heat until reduced by half. Add the butter and stir until melted, then remove from heat.
3. In a separate bowl, whisk together the egg yolks, heavy cream, Dijon mustard, cayenne pepper, and salt. Slowly temper the egg mixture by adding a small amount of the hot wine and brandy mixture while whisking continuously. Gradually pour the egg mixture back into the saucepan, stirring constantly over low heat until the sauce thickens (do not let it boil).
4. Stir in the chopped lobster meat, fresh tarragon, and pepper. Heat through, making sure the lobster is coated in the creamy sauce.
5. Spoon the lobster mixture onto toasted bread or into individual puff pastry shells. Serve immediately, garnished with additional tarragon if desired.

Lobster Newberg is a luxurious and indulgent dish that’s perfect for a New Year’s Eve celebration. The combination of tender lobster, rich cream, and aromatic brandy creates an unforgettable experience for the palate. This dish is a fantastic way to start your holiday meal on a high note, offering sophistication and elegance in every bite. Whether served as an appetizer or a main course, Lobster Newberg will undoubtedly impress your guests and make your New Year’s dinner a memorable one.

Classic Shrimp Scampi with Garlic and Lemon

Shrimp scampi is a timeless and elegant dish that combines succulent shrimp with a buttery, garlicky, and lemony sauce. It’s a perfect New Year’s dinner option for those seeking something light yet flavorful, offering a refreshing contrast to heavier holiday meals. The combination of garlic, lemon, and white wine creates a zesty sauce that complements the shrimp beautifully. This dish can be served over pasta, rice, or with a side of crusty bread to soak up the delicious sauce.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup white wine (or chicken broth)
• 2 tbsp lemon juice
• 1/2 tsp lemon zest
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 lb linguine or spaghetti (optional)

Instructions:

1. If serving with pasta, cook the linguine or spaghetti according to package instructions and set aside, reserving some pasta water.
2. In a large skillet, heat olive oil over medium-high heat. Add the garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the white wine and lemon juice, scraping up any bits from the bottom of the pan. Allow the sauce to simmer for about 2 minutes until slightly reduced.
5. Add the shrimp back to the skillet, along with the lemon zest, red pepper flakes (if using), and season with salt and pepper. Toss to coat the shrimp in the sauce.
6. Stir in the fresh parsley and serve the shrimp scampi over pasta, rice, or alongside toasted bread.

Classic Shrimp Scampi is a light yet flavorful dish that’s perfect for New Year’s Eve. The bold flavors of garlic and lemon paired with tender shrimp create a dish that’s both refreshing and satisfying. Whether you serve it with pasta, rice, or on its own, this dish is sure to be a hit at your celebration. It’s simple to make, yet elegant enough to serve at a festive occasion, making it an ideal choice for ringing in the new year with style.

Roast Prime Rib with Horseradish Cream Sauce

A roast prime rib is a centerpiece dish that exudes sophistication and is a perfect choice for ringing in the New Year. Known for its rich flavor and tender texture, prime rib is seasoned generously and slow-roasted to perfection, creating a crispy, flavorful crust while retaining a juicy interior. Paired with a tangy horseradish cream sauce, this dish is a true indulgence. The creamy, spicy sauce cuts through the richness of the beef, balancing the flavors beautifully, making it an unforgettable dinner for your New Year’s celebration.

Ingredients:

• 1 (4-5 pound) prime rib roast, bone-in
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1/2 cup beef broth (for roasting)

For the Horseradish Cream Sauce:

• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 450°F (230°C).
2. Rub the prime rib roast with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Place the roast on a rack in a roasting pan, fat side up. Pour beef broth into the pan to keep the roast moist during cooking.
3. Roast the prime rib in the preheated oven for 15-20 minutes to develop a crust. Then, reduce the oven temperature to 350°F (175°C) and continue roasting for about 1.5-2 hours or until the desired level of doneness is reached (use a meat thermometer: 120°F for rare, 130°F for medium-rare).
4. Remove the roast from the oven and let it rest for at least 15 minutes before slicing.
5. For the horseradish cream sauce, combine sour cream, horseradish, mustard, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
6. Serve slices of prime rib with a dollop of horseradish cream sauce.

Roast prime rib with horseradish cream sauce is the epitome of holiday luxury, making it an ideal choice for a New Year’s Eve celebration. The combination of a perfectly cooked roast with a spicy, creamy sauce elevates this dish to a new level of indulgence. Whether you’re serving it as the main event or as part of a lavish spread, this classic entrée will impress your guests and ensure your celebration is one to remember.

Baked Alaska

Baked Alaska is a dramatic dessert that features a combination of cake, ice cream, and meringue. It’s a timeless showstopper, perfect for New Year’s Eve, as it combines elegance with a hint of theatrical flair. The cake serves as a base, topped with a layer of ice cream, all encased in a golden, crispy meringue shell that’s baked to perfection. When cut into, the contrast between the warm, toasty meringue and the cold, creamy ice cream is truly magical. This dessert is sure to impress your guests and make your New Year’s celebration even more special.

Ingredients:

• 1 sponge cake or pound cake, sliced (enough to line the bottom of your baking dish)
• 1 pint vanilla ice cream
• 1 pint chocolate ice cream
• 4 large egg whites
• 1 cup sugar
• 1/2 tsp vanilla extract
• 1 tbsp brandy (optional)

Instructions:

1. Preheat your oven to 450°F (230°C).
2. Line a baking dish with slices of sponge cake or pound cake, forming the base of the dessert. Fill the center of the cake with alternating layers of vanilla and chocolate ice cream, smoothing the top with a spatula. Freeze for at least 2 hours to harden.
3. Once the ice cream is firm, prepare the meringue. In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form. Stir in the vanilla extract and brandy, if using.
4. Remove the cake and ice cream from the freezer. Quickly cover the entire dessert with the meringue, ensuring it is fully enclosed.
5. Bake in the preheated oven for 3-5 minutes, or until the meringue is golden brown. Keep a close eye to avoid burning.
6. Serve immediately while the meringue is crispy and the ice cream is still frozen.

Baked Alaska is the perfect dessert to ring in the New Year with flair and fun. Its dramatic presentation and combination of warm meringue with cold ice cream and soft cake create a memorable end to a festive meal. This dessert is both a crowd-pleaser and a conversation starter, making it a great choice for any New Year’s celebration that aims to impress and delight your guests with something extraordinary.

Champagne and Citrus Sorbet

A refreshing and light dessert, Champagne and Citrus Sorbet offers the perfect ending to a rich and indulgent New Year’s meal. This zesty sorbet combines the bright, tangy flavors of citrus with the effervescence of Champagne, making it both an elegant and palate-cleansing treat. It’s easy to make, yet sophisticated enough to serve at any festive occasion, and its light texture makes it the ideal finish to a celebratory feast. Whether served between courses as a palate cleanser or as a refreshing dessert, this sorbet adds a burst of flavor to your New Year’s dinner.

Ingredients:

• 2 cups fresh orange juice
• 1 cup fresh lemon juice
• 1 cup fresh lime juice
• 1/2 cup sugar
• 1 cup Champagne or sparkling wine
• 1/4 tsp salt

Instructions:

1. In a small saucepan, combine the citrus juices and sugar over medium heat. Stir until the sugar has dissolved completely. Bring to a simmer for 3-5 minutes, then remove from heat and allow to cool.
2. Once cooled, stir in the Champagne and salt. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the sorbet reaches a soft, frozen consistency.
3. Transfer the sorbet to a shallow container and freeze for an additional 2-3 hours to firm up.
4. Scoop the sorbet into chilled bowls or glasses and serve.

Champagne and Citrus Sorbet is a light and refreshing way to wrap up your New Year’s feast. Its vibrant flavors of citrus combined with the effervescent sparkle of Champagne create a dessert that is as refreshing as it is celebratory. Whether served as a pre-dessert palate cleanser or the final sweet note, this sorbet offers a sophisticated, light finish to an unforgettable holiday meal.

Note: More recipes are coming soon!